Author Topic: Post a Pic of Your Pie - Daily Update (Read 1422922 times)

jvp123 · « **Reply #2520 on:** January 16, 2015, 03:28:59 PM »

Dang that looks great Morgan!

Korinthos · « **Reply #2521 on:** January 16, 2015, 05:28:09 PM »

Novice pizza 1, after reading for a few days Omid's thread

Korinthos · « **Reply #2522 on:** January 16, 2015, 05:30:29 PM »

Novice 1 slice

Korinthos · « **Reply #2523 on:** January 16, 2015, 05:32:29 PM »

Novice pizza 2

rparker · « **Reply #2524 on:** January 16, 2015, 07:05:24 PM »

Morgan, that crust looks very, very good. So does the rest, but the crust stands out.

Korinthos, nice, too. I had to look at the second one twice to make sure the yellow peppers (??) were not egg yokes.

Wallman · « **Reply #2525 on:** January 16, 2015, 07:20:00 PM »

A Neapolitan baked in my Blackstone.

nick57 · « **Reply #2526 on:** January 16, 2015, 08:28:54 PM »

This is my second test pie using DMP. More info in the General Pizza making board....http://www.pizzamaking.com/forum/index.php/topic,35990.0.html I believe the DMP made quite an improvement in the flavor, texture, and overall browning.

JohnnyQuest · « **Reply #2527 on:** January 16, 2015, 09:29:42 PM »

Going back to the comments on Chorizo - I love it on pizza too! We have a new Kroger Marketplace, and it has a chorizo that comes in a package like ground hamburger rather than in links like bratwurst. I like that type much better. I also like it with ricotta, it makes a great combination. Here's one I did the other day that was Chorizo, Portabello Mushroom, and Ricotta with a marinara base.

JohnnyQuest · « **Reply #2528 on:** January 16, 2015, 09:33:59 PM »

This is the version of Chorizo I find to be really good on pizza.

moose13 · « **Reply #2529 on:** January 17, 2015, 11:06:30 AM »

Yeah baby!
I took a long break from pizza, cranked these out yesterday. So good!

jsaras · « **Reply #2530 on:** January 17, 2015, 11:26:35 AM »

You look like a proud father.

CaptBob · « **Reply #2531 on:** January 17, 2015, 11:39:16 AM »

Very very nice Moose! Welcome back!

Chicago Bob · « **Reply #2532 on:** January 17, 2015, 01:32:32 PM »

Back in full force....nice pie dude!

cc2323 · « **Reply #2533 on:** January 17, 2015, 08:03:33 PM »

2 NY style pies. 63% hydration. Both times "oven hacked" to 625 F, for 6 minutes.

One was baked after being cold fermented for 36 hours. Blk olives + lightly seasoned red sauce + provolone. Basil and calabrian peppers added post bake. Home run, very delicious.

Pie #2 was a full 5 day cold ferment. Sun dried tomatos + eggplant puree + provolone. The puree was leftover from a new pasta dish I tried, eggplant and tomato sauce with anchovies as a base. I'd never used anchove fillets before and was shocked by how potent they were. The sauce was not terrible, but also not something I would make again. The pie still turned out quite tasty anyway, I love charred sun dried toms.

jsaras · « **Reply #2534 on:** January 17, 2015, 10:42:12 PM »

This is the best pizza crust I've made to date with Kamut Khorosan flour. I used my sauce, Cabot white sharp cheddar and uncured salami. Kamut isn't exactly like other flours in that the oven spring is harder to come by, most people wouldn't know that it's not the usual white flour.

jvp123 · « **Reply #2535 on:** January 17, 2015, 10:48:20 PM »

Yeah baby! Nailed that one … love how you are experimenting with the flours. And the nice thin crispy crust and the cheddar… salami …

Pizza Baker · « **Reply #2536 on:** January 18, 2015, 08:40:57 AM »

Last night's bake, quasi Detroit Style. No tomato sauce, Vermont cheddar & mozzarella, "jerk spiced" sausage, red bell pepper, green onion and pineapple. I often make my own italian sausage, but wanted to try some thing different yesterday. So, I mixed kosher salt, black pepper, red crushed pepper, granulated garlic, dried thyme, allspice, clove and cinnamon into some ground pork. The flavor combination on this pie was

mbrulato · « **Reply #2537 on:** January 18, 2015, 11:30:47 AM »

Quote from: Pizza Baker on January 18, 2015, 08:40:57 AM

Last night's bake, quasi Detroit Style. No tomato sauce, Vermont cheddar & mozzarella, "jerk spiced" sausage, red bell pepper, green onion and pineapple. I often make my own italian sausage, but wanted to try some thing different yesterday. So, I mixed kosher salt, black pepper, red crushed pepper, granulated garlic, dried thyme, allspice, clove and cinnamon into some ground pork. The flavor combination on this pie was

Nice work!

aspendos · « **Reply #2538 on:** January 18, 2015, 05:17:47 PM »

Mozarella, Gorgonzola, tomatoe, Oregano, Rucola, Extra Olive oil

David Esq. · « **Reply #2539 on:** January 18, 2015, 06:54:30 PM »

50% whole wheat, 50% Caputo 00, fresh mozzarella, cherry tomatoes and Basil.